Candied Orange Peel

If serving the candied peel on its own, you can toss it in granulated sugar after it dries or dip it in melted chocolate.–Editors of Gourmet

LC Oh, the Places You'll Go! Note

Not just for fruitcake, candied orange peel brings zest (sorry!) to all manner of desserts. Tradition calls for the sweetly tart peel to be sprinkled atop cakes, cupcakes, cookies (such as the Pain d’Épice Cookies), and the like. But it also makes a fetching flourish when stirred into rice pudding, cannoli fillings, even savory sides such as vinaigrettes. And, of course, it’s a revelation when nibbled on its own, whether chocolate-dipped or skinny-dipped (that is to say, naked). You can also take the candied citrus tactic beyond navel oranges to blood oranges, clementines, even lemons and grapefruit. Oh, the places you’ll go!

Candied Orange Peel Recipe

  • Quick Glance
  • 50 M
  • 12 H, 50 M
  • Makes about 80 strips


  • 4 navel oranges, preferably organic
  • 1 1/2 cups sugar
  • 3/4 cup water
  • Vegetable oil, for the work surface


  • 1. Cut the peel, including the white pith, from the oranges with a sharp knife. Reserve the orange segments for another use. Cut each piece of peel lengthwise into 1/4-inch-wide strips.
  • 2. Place the peel in a 3-quart saucepan and cover with cold water. Slowly bring the mixture to a boil over medium heat. Boil for 1 minute and then drain. Repeat the boiling and draining 2 more times. This will remove any bitterness from the peel.
  • 3. Bring the sugar and the 3/4 cup water to a boil in a large heavy skillet, stirring until the sugar has dissolved. Add the peel and simmer vigorously, stirring frequently, until most of the syrup has been absorbed and the pith is translucent, 20 to 25 minutes.
  • 4. Oil a wire cooling rack and set it over a baking sheet or a piece of parchment paper. Transfer the candied orange peel to the rack, separating the sticky strips with a fork. Let the peel dry, uncovered, at room temperature for at least 8 to 12 hours. (You can keep the candied peel in an airtight container at room temperature for up to 1 week or wrap it tightly and freeze it for up to 1 month.)
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